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Herb and Butter Roasted Chicken and Pan Gravy

Herb and Butter Roasted Chicken and Pan Gravy

with Mushrooms, Broccoli and Garlic Bread

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We’ve cracked the code to creating a crowd-pleasing dinner! Everyone loves a good gravy— especially one that’s spiked with a touch of chicken demi-glace! It’s the perfect addition to the juicy oven-roasted chicken.

Allergens:Milk/LaitSulphites/SulfiteWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time45 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

½ unit

Spatchcock Chicken

6 g

Garlic

100 g

Shallot

2 unit

Chicken Demi-Glace

(ContainsMilk/Lait, Sulphites/Sulfite)

2 unit

Ciabatta Roll

(ContainsWheat/Blé)

227 g

Broccoli, florets

7 g

Parsley

7 g

Thyme

227 g

Mixed Mushrooms

1 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

Not included in your delivery

3 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

½ tsp

Salt and Pepper*

1 tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories1020 kcal
Fat53 g
Saturated Fat21 g
Carbohydrate72 g
Sugar11 g
Dietary Fiber7 g
Protein46 g
Cholesterol180 mg
Sodium1600 mg
Utensils
Utensilsarrow down iconarrow down icon
Measuring Spoons
Paper Towel
Small Bowl
Garlic Press
Baking Sheet
Parchment Paper
Aluminum Foil
Large Pot
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F and wash and dry all produce. Strip 1 1/2 tbsp thyme leaves (dbl for 4 ppl). Finely chop parsley. Peel, then mince or grate garlic. Stir together half the garlic, half the parsley, 1 tbsp thyme and 3 tbsp room temp butter (dbl both for 4 ppl) in a small bowl. Season with salt and pepper. Pat chicken dry with paper towels, then season with salt and pepper.

2

Add chicken on a parchment-lined baking sheet, then rub all over with half the herb butter. Roast in middle of oven, until cooked through, 30-35 min (40-45 min for 4 ppl).** Meanwhile, peel, then thinly slice shallot. Remove shiitake mushroom stems, then roughly chop all mushrooms. Cut broccoli into bite-sized pieces.

3

While chicken cooks, halve buns and arrange cut-side up on another parchment-lined baking sheet. Spread remaining herb butter over cut-side of buns. Toast in top of oven, until golden-brown, 4-5 min. (TIP: Keep an eye on your buns so they don't burn!) When buns are toasted, cover with foil to keep warm and set aside.

4

While garlic bread toasts, heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then mushrooms, broccoli, shallots, remaining thyme, remaining garlic, and 3 tbsp water (dbl for 4 ppl). (TIP: You may need to cook in batches for 4 ppl.) Cover and cook, until just tender-crisp, 3 min. Uncover and cook, stirring often, until tender-crisp and liquid is absorbed, 2-3 min. Season with salt and pepper. Transfer to a plate and cover to keep warm.

5

When chicken is done, transfer to a clean cutting board. Cover with foil. Heat the same pot over medium heat. When hot, add any chicken juices from the baking sheet. Add flour. Cook, stirring often, 1-2 min. Add chicken demi-glace and 1/2 cup water (dbl for 4 ppl). Increase heat to medium-high. Cook, stirring often, until slightly thickened, 1-2 min. Season with salt and pepper.

6

Divide chicken and veggies between plates. Sprinkle remaining parsley over veggies and pour gravy over chicken. Serve with garlic bread.